Lemon Ricotta Pancakes with Blackberry Compote

Ingredients

Instructions

1. 1 In a large bowl, whisk together ricotta cheese, milk, egg yolks, lemon zest, and lemon juice until smooth.
2. 2 In another bowl, combine sifted flour, sugar, baking powder, baking soda, and salt.
3. 3 Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
4. 4 In a separate bowl, beat the egg whites until stiff peaks form. Carefully fold the beaten egg whites into the pancake batter.
5. 5 Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
6. 6 Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2 minutes until golden brown.
7. 7 For the blackberry compote, combine blackberries, sugar, and lemon juice in a saucepan over medium heat. Cook until the berries release their juices and the mixture starts to simmer.
8. 8 Add the cornstarch mixture to the compote and stir well. Cook for another 2 minutes until the compote thickens. Remove from heat and let cool slightly.
9. 9 Serve pancakes warm with a generous topping of blackberry compote. Optionally, garnish with extra lemon zest or fresh mint leaves.